Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 16, 2007, Pages 6539-6546

  Inns, Elizabeth L ^a   Buggey, Lesley A ^b   Booer, Christopher ^b   Nursten, Harry E ^a   Ames, Jennifer M ^c  

^a UNIVERSITY OF READING   (United Kingdom)

^b BRI   (United Kingdom)

^c QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

Antioxidant activity; Color; Kilning conditions; Malt; Phenolic acids

Indexed keywords

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG; WATER;

ARTICLE; CEREAL; CHEMISTRY; COLOR; FOOD HANDLING; HEAT; METHODOLOGY;

ANTIOXIDANTS; CEREALS; COLOR; FLAVONOIDS; FOOD HANDLING; HEAT; PHENOLS; WATER;

EID: 34548026501     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0710231     Document Type: Article

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